Ethiopian Collard Green and Meat Stew

My Ethiopian Cooking: Collard Green and Meat Stew (Gomen Bisega)

Ingredients:

1lb collard greens
1lb lamb chops or beef ribs
2 tablespoons purified butter (Nitir Kebe) ** or
2-3 tablespoons oil
1 red onion or shallot (finely chopped)
1 teaspoon fresh garlic (diced)
½ teaspoon garlic powder
4 cup water (or more as desired)
¼ teaspoon false cardamom *
1 tablespoon fresh ginger juice or ½ teaspoon ginger powder
3 hot green peppers (seeded and sliced)
Salt and pepper to taste

Preparation:

1st Step: Cut the ribs in smaller sizes and the meat in small strips; wash it with cold water;

2nd Step: Boil water in large pot and put the cleaned ribs and the meat. Cook it for 10 minutes and strain;

3rd Step: Separate the leaves cut the end stems and wash in cold water. Chop the leaves in desired size; keep it in cold water;

4th Step: Boil water in a large pot and add the collard green. Cook it for 10 minutes and strain;

5th Step: In a medium pot, sauté the onion, the fresh garlic with gradually adding 1cup of water (10 minutes);

6th Step: Add to the onion, butter, ginger juice, the ribs; stir for five minutes;

7th Step: Add the meat; stir for 10 minutes; add three cups water, garlic powder, false cardamom, salt and black pepper; boil it for two-three minutes;

8th Step: Add the steamed collard green to the meat stew; Cover and cook it for 15 minutes;

9th Step: Add the hot peppers and remove from heat. Serve it warm.

* You will find these spices in Ethiopian or Indian shops/groceries
** Please click here to see how to prepare Purified Butter (Nitir Kebe)


For nutritional facts of this recipe please visit http://www.recipezaar.com/294501. For vitamin content please click on "Print Recipe" on aforementioned site